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Pfeffernuesse (Pepper Nut Cookies)

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Submitted by paulinem

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

12 hrs

Ingredients

3 7.1E+2
CUPS ML ALL-PURPOSE FLOUR
sifted
1 5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML ALLSPICE
¼ 1.3
TEASPOON ML CLOVES
ground
¼ 1.3
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML MACE
3 3
LARGE LARGE EGGS
beaten lightly
¾ 177
CUP ML SUGAR
1 1
EACH EACH LEMON
juice and grated rind of
158
CUP ML NUTS
chopped

Directions

Measure flour and sift with baking powder, salt, and spices.

Add sugar slowly to beaten eggs and stir in lemon juice and grated lemon rind.

Add dry ingredients and nuts and mix well.

Refrigerate 2 hours.

Roll out ½ inch thick and cut with tiny cutter ¾ inch round.

Let cookies stand over night in cool place on ungreased cookie sheet.

Just before baking, put a drop of brandy on each cookie.

Bake brandy side up in 300℉ (150℃) oven for ½ hour.

Cool thoroughly and place in tightly covered jar.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 453 22% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 137mg 6%
Total Carbohydrate 26g 26%
Dietary Fiber 3g 13%
Sugars g
Protein 25g
Vitamin A 3% Vitamin C 6%
Calcium 5% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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